Tuesday, May 26, 2009

Peach Bread

I don’t know if I’ve mentioned it here, but a couple of weeks ago I got a job as the manager/director of my local farmers market. My first day was this past saturday and I absolutely loved it. It’s pretty much my dream job, I love the sense of community and small town charm the farmers market provides.

But since I’m the director, I can’t have a table. But my mom can! So I’m still baking up a storm all friday and tuesday to get ready for the market days. I’m in the process of finding recipes that are easy, cost effective, and delicious.

My local apple orchard had gotten some peaches in, so I decided to try out a peach bread. The bread it’s self was very good, but my poor peaches just weren’t ripe enough, not sweet enough.

I’d definitely recommend making this though, if you have some ripe peaches.

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 x 4 inch loaf pans.2. In a large bowl, beat the eggs lightly. Blend in the sugar, oil, and vanilla. Add flour, baking powder, baking soda, salt, and cinnamon; mix just to combine. Stir in the peaches and nuts. Pour batter into prepared pans.3. Bake for about 1 hour (mine only took about 45 minutes.), or until a tester inserted in the center comes out clean.

Looks like my kind of bread! Peaches would have to be my official favorite fruit and I'm completely envious of anyone who lives within the same vicinity of a peach orchard!!!! Oh, you Southerns....

p.s. my blog, The Transplanted Baker is currently defunct. It was removed (gasp! tear!) by blogger unexpectedly on Friday and I'm in the process of starting up a new version of The TB. Just getting the word out.

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Mmm, I'm looking for a good way to put a huge flat of strawberries to use. Made a quick bread a couple of days ago but wasn't thrilled. I really like the healthy sub here (applesauce) so I might have to test this out, strawberry-style. Thanks for sharing!

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